Heat oil in a pot. Sauté the onion and garlic in the oil until softened, then add the seasonings and zucchini. Cook, stirring occasionally to prevent sticking, until the zucchini has softened, then reduce the heat.

If using canned beans, drain and rinse before adding to the pot. Otherwise add cooked kidney beans along with the tomato paste and heat over a moderate heat. Mash the mixture with a potato masher or a fork. (For a smoother mixture, or if using for a dip, this can be processed in a food processer). Thin down with water if necessary. Taste and adjust seasoning to suit.

Divide the cooked rice between the two burritos and top with refried bean mix (there is normally enough for a third – depends how hungry you are!). Top with cheese and tomato and place of the grill until cheese is melted and burrito slightly toasted.